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Fillet of beef, shallot marmalade, celeriac purée and essence of port

This slow-cooked beef recipe is a wintery dish of fillet steak matched with confit garlic, a root vegetable purée and buttery spinach. Daniel Clifford's recipe excels at the task of drawing maximum taste from each component, resulting in a remarkably rich main course that will be a heartening sight on any plate.

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Method

Make the port wine sauce by placing the alcohol in a hot pan and reducing by half. Once the port has a thin syrup-like consistency, add the beef stock and reduce the liquid by half - the consistency should be of a light gravy

In a pan, simmer the cloves in the duck fat for 30 minutes until tender. Drain, cool and remove the outer skin of garlic. Before serving, you will need to quickly colour the garlic in a pan of hot butter

Season and then sear the steaks in a hot pan for 30 seconds on each side. Place in the oven and cook for 4-10 minutes depending on your preference, turning halfway through the cooking time. Rest the meat in a warm part of the kitchen for 4 minutes before cutting

To serve, sweep the celeriac purée across each plate. Spoon the shallot marmalade onto the centre of the sweep, and top with a large cut of the steak. Place two small spoonfuls of the spinach either side of this, and top with 2 bite-sized pieces of the steak. Place a larger spoonful of the spinach next to the large steak

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Finish by scattering the 3 browned cloves of confit garlic across the plate and drizzle with the port wine reduction